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Title: The Fourth Star : Dispatches from Inside Daniel Boulud's Celebrated New York Restaurant by Leslie Brenner ISBN: 1-4000-4803-6 Publisher: Three Rivers Press Pub. Date: 27 May, 2003 Format: Paperback Volumes: 1 List Price(USD): $15.00 |
Average Customer Rating: 3.75 (20 reviews)
Rating: 3
Summary: Should have been a long article, not a book
Comment: This book is a year-long, behind-the-scenes look at a New York restaurant, DANIEL, whose chef/owner, Daniel Boulud, was attempting to re-gain his four-star rating from the New York Times. I read this after watching the series "Restaurant" and it was a good follow-up to the show. They are entirely different restaurants, but had many things in common and it was easy for me to picture the goings on at DANIEL.
Brenner covered both the "front of the house" and the area behind the kitchen doors. We met reservationists, the maitre de, Daniel, waiters and bus boys, chefs and line cooks. We learn about VIP seating, wine buying, and much about the backbreaking and stressful jobs involved in running a fine restaurant.
The best parts were what I would call the gossipy stuff and the food descriptions.
Unfortunately, this book should have been a long article. It was incredibly repetitive and the author's bias toward (adoration of?) Boulud was very distracting.
Rating: 5
Summary: A great companion to Letters to a Young Chef
Comment: Such a joy to read. Opening the pages and reading is like opening the kitchen or dining room door at Daniel and working there. I am one of a few fortuneate to have "staged" at Daniel in 1995. Reading the book took me back and opened once agian the intense sense of cooking with Daniel Boulud and Alex Lee. Two of America's Crown Jewles in the Culinary World. The book is written as it should be, honest, insitefull and sometimes brash.
The writer creates a wonderful work from her notes and daily visits to the kitchen and dining room. Only Michael Ruhlman, (6 time author) could have done a better job. Chef Bob Vaningan
Rating: 2
Summary: A big disappointment
Comment: I love everything about food so was really looking forward to reading this book. Unfortunately, I found it to be a huge disappointment. While there are certainly some very interesting anecdotes on how elite restaurants operate as well as some great cooking tips and ideas, the vast majority of the book is dull and repetitive. The books is effectively a journal of daily life in the restaurant and the author is probably the only person not to realize that most days in a kitchen (just like at any job) are pretty much the same. Nonetheless, she doesn't hesitate to point out each time a customer order a soup or if (brace yourselves) a table of four decides to order five appetizers.
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Title: Chef Daniel Boulud: Cooking In New York City by Daniel Boulud, Peter Kaminsky, Martin H. M. Schreiber, Herve Amiard ISBN: 2843233704 Publisher: Assouline Pub. Date: October, 2002 List Price(USD): $34.95 |
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Title: Letters to a Young Chef by Daniel Boulud ISBN: 046500735X Publisher: Basic Books Pub. Date: 02 September, 2003 List Price(USD): $22.50 |
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Title: The Soul of a Chef: The Journey Toward Perfection by Michael Ruhlman ISBN: 0141001895 Publisher: Penguin USA (Paper) Pub. Date: 31 July, 2001 List Price(USD): $15.00 |
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Title: If You Can Stand the Heat: Tales from Chefs & Restaurateurs by Dawn Davis ISBN: 0140281584 Publisher: Penguin USA (Paper) Pub. Date: October, 1999 List Price(USD): $16.95 |
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Title: The Making of a Chef : Mastering Heat at the Culinary Institute of America by Michael Ruhlman ISBN: 0805061738 Publisher: Owl Books Pub. Date: 15 October, 1999 List Price(USD): $16.00 |
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